Sour cream is a sour milk product with a slightly sour taste and a creamy consistency. The fat content is at least 10 % and can be adjusted according to customer requirements.
ISO 9001:2015
Uelzena Group
Product information on sour cream
Sour cream is produced from fresh milk (100 % cow's milk) by purely physical separation of skimmed milk and cream by centrifugation and subsequent acidification of the separated cream with lactic acid bacteria, so-called starter cultures. Our sour cream gives the finished product a full-bodied fresh taste and also has very good processing properties in food production.
Legal name: sour cream (10%)
Ingredients depending on the product variations:
- Cream
- Cream, heat-treated
Related product (search) terms for sour cream:
- Sour cream
- Soured cream
- Acidified cream
This product is available in the following variations:
- Fresh sour cream
- Gently heat-treated sour cream
Use of sour cream
- Delicatessen sauces, dips
- Dressings and marinades
- Sauces for canned products
- Ready meals, sauces and soups
- Sweet dishes and desserts
- Ice cream
- Small baked goods and pastry products
Packaging for sour cream
We offer slightly different packaging options for sour cream than for our liquid cream due to the firmer consistency. Choose the option that best suits your production conditions from these options:
Plastic bucket
Content: 10 kg
Disposable container with liner
Content: 1,000 kg
CHEP Pallecon returnable container with liner
Content: 500–1,000 kg
Sterile container
Content: 500–1,000 kg
Other packaging units and types for sour cream are also available on request. If you prefer a different packaging solution, we will be pleased to check the feasibility. Please contact us!
Certifications for sour cream (10 %)
IFS (Higher Level)
Warmsener Spezialitäten GmbH, Warmsen
ISO 50001:2011
Warmsener Spezialitäten GmbH, Warmsen
Product benefits of sour cream
- Full-bodies, slightly sour, fresh taste
- Creamy texture
- Excellent processing properties in industrial processing
- Pure natural product without additives = Clean Label ingredient
Contract manufacturing of sour cream
For sour cream we currently do not offer contract manufacturing from your own raw material. However, should you have a need for this, please do not hesitate to contact us so that we can examine the possibilities for contract production.
Brand quality made in Germany
We are a premium supplier to the food industry and our top priorities are the quality and safety of the products. Strict monitoring and control of our production processes by a certified quality management system are obvious in our company as are regular audits and certifications based on the most important standards. The implementation of comprehensive HACCP and zoning concepts, as well as continuous quality inspections of all products and raw materials in our specialized in-house laboratories are other important elements of our quality concept. We’ll be happy to provide more information on this subject. Please contact us.
Download product sheet
Sour cream (10 %)
Sour cream 20 fat for further processing directly from the manufacturer
Sour cream is a sweet cream soured with lactic acid bacteria and belongs to the so-called sour milk or sour cream products. To produce it, the freshly delivered raw milk is first skimmed, i.e. the milk fat is separated from the skimmed milk by centrifugation. Through subsequent coagulation and acidification with starter cultures, the previously sweet cream changes its consistency in the following resting phase from liquid to creamy or spoon firm and acquires a fresh, mildly acidic taste. In addition to fresh sour cream, we also produce heat-treated sour cream with a longer shelf life and lactose-free cream and sour cream products.
The minimum fat content for cream products is 10%. This is also the typical fat content for standard sour cream, but if required, we can also adjust this to suit the customer's individual requirements. Sour cream is often used for delicatessen salads, dips and sauces. Because of its relatively high fat content, sour cream is also well suited for binding warm sauces, as it does not flocculate and its sour note goes very well with hearty dishes.
For our range of milk products for the delicatessen and food industry, we produce not only sour cream, but also cream and sour milk products with a significantly higher fat content, such as sour cream (medium fat content), crème fraîche and delicatessen cream.